Subject: Your November E-Newsletter

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Editor's e-Note
Good News for Diabetes Management

The holidays are upon us! And if you have clients and patients with diabetes—either type 1 or type 2—they may be asking you for the best strategies to keep their blood sugar and A1c levels in check and their spirits high amid a season fraught with unhealthful temptations when it comes to food and drinks and sweet treats.

In this month’s E-News Exclusive, Today’s Dietitian (TD) does something a little different. We provide a lively, comprehensive review of a book on diabetes management, but not just any old book. This book features a selection of tried-and-true diabetes management strategies from someone who has walked the walk for many years and put these practical lifestyle tips to the test. The book will make a nice holiday gift for clients and patients.

After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the November/December issue, which includes articles on heart-healthy holiday eating, new game-changing meds for severe hypoglycemia, exercise and brain health, and the latest trends in frozen foods.

The staff of TD wishes you and your family a happy, healthful holiday season. Don’t forget to check out RDLounge.com where you can read and comment on blogs written by RDs for RDs. We’re welcoming new guest bloggers, so if you’re interested in writing, please contact me at the e-mail listed below.

Please enjoy the E-Newsletter and give us your feedback at TDeditor@gvpub.com, and don’t forget to like us on Facebook and follow us on Twitter.

— Judith Riddle, editor
e-News Exclusive
Bright Spots & Landmines: A Diabetes Game Changer
By Hadley Turner

It’s easy for most anyone to fall into a pattern of focusing on the negative—especially those with difficult-to-manage chronic diseases such as diabetes. In fact, stigma, shame, and self-blame are widely discussed barriers to not just emotional wellness but also physical health in both type 1 and type 2 diabetes.

In August, Today’s Dietitian attended the American Association of Diabetes Educators annual meeting in Houston and had the privilege of sitting in on a presentation by Adam Brown, senior editor of diaTribe, the patient-focused online publication by The diaTribe Foundation. The Foundation is an educational resource for people with diabetes and advocates for the diabetes patient population to policy makers such as the FDA, the media, and innovators who look to better the lives of those with diabetes. Brown—who’s had diabetes since 2001—discussed his commitment to changes in his food, exercise, mindset, and sleep habits that deliver astonishingly healthy and consistent A1c and blood glucose levels and—more importantly—keep him feeling healthy and happy.

The strategies Brown outlined in his session come from his book, Bright Spots & Landmines: The Diabetes Guide I Wish Someone Had Handed Me, a collection of diabetes management strategies Brown developed through his own experience with the disease. Published in 2017 by The diaTribe Foundation, the book has garnered praise from health care professionals including certified diabetes educators, authors and bloggers, diabetes advocates, and people with diabetes.

Full story »
 
In this e-Newsletter
RD Lounge Blog
5 Healthful Thanksgiving Hacks
Liz Weiss, MS, RDN

Thanksgiving is the perfect time to celebrate a delicious meal with family and friends, but there’s nothing worse than feeling like an overstuffed bird after dinner. To turn winter’s most vibrant and colorful fruits and vegetables into the star at the dinner table, slim down Aunt Betty’s gravy, and keep portion sizes in check, RDs can share these five doable, delicious, and nutritious Turkey Day hacks with their clients and patients.

Move Over Marshmallows
Sweet potatoes are rich in immune-boosting vitamin A, and they’re a good source of vitamin C, potassium, and fiber. By topping sweet potato casserole with nutrient-rich nuts instead of mini marshmallows, home cooks can keep all that good nutrition going strong. Create a better-for-you topping with a combination of chopped nuts, ground cinnamon, ground ginger, melted coconut oil, and just a tablespoon of brown sugar. Need a go-to recipe to recommend? Check out my Pecan Topped, Slightly-Sweet Sweet Potato Casserole.

Read more »
Other News
‘Pharmacists Need a Better Understanding of Nutrition’
In an editorial in The Pharmaceutical Journal, a pharmacist and dietitian make the case for nutrition education in undergraduate pharmacy courses, citing the importance of diet for diabetes, asthma, and heart health.

Trans Fats Linked to Increased Risk of Dementia
The New York Times reports on a study of more than 1,600 older adults wherein those with the highest levels of serum trans fatty acids were 50% and 39% more likely to develop any form of dementia and Alzheimer’s disease, respectively. The full results are published in Neurology.   
Field Notes
Veggie Presentation Can Improve Their Consumption

Researchers at the University of Georgia (UGA) have examined the psychology of how vegetables are presented and served, and how this affects consumption.

Previous research shows that people consume less of a particular food if it’s packaged separately in a smaller portion. For example, serving separately wrapped chocolates generally reduces consumption by making the eater more aware of the amount.

“For chocolates, people need to inhibit the desire to eat more. Each decision point offers a reminder that they should stop, and so increasing the decision points actually decreases consumption,” says Michelle vanDellen, PhD, an associate professor in the department of psychology at UGA and lead author on the paper.

However, researchers posited that offering relatively less appealing foods, such as vegetables and other low-fat, low-sugar foods, in separate units might have the opposite effect and increase consumption.

“People need to initiate self-control to consume vegetables. More decision points might require more initiation. Separating food into a unit might reduce decision points. Because people also have an intrinsic desire for completion, they may be more likely to finish a unit or serving, even if these are made of relatively unappealing options,” vanDellen says.

Read more »
Continuing Education
Learn about preexisting diabetes in pregnancy in this month’s issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at CE.TodaysDietitian.com, and earn two CEUs!

Buy One, Get One Free CE Special
To show our gratitude for your genuine concern for people and their health, your scientific expertise, and your thirst for knowledge, we’re having a buy one, get one free special throughout the month of November on all self-study courses and recorded webinars. Choose the courses you want from our Learning Library, place them in your cart, and use the coupon code THANKS2019 at checkout. Visit CE.TodaysDietitian.com to review our full course catalog and recorded webinars to take advantage of this special.

* This coupon cannot be combined with any other offers or promotions. Offer expires November 30, 2019, at 11:59 PM EST.

A Lifetime Membership Offers Many Gifts!
We're making our Lifetime Membership to the CE Learning Library available for the holidays! Between now and the end of 2019, you can gain access to our CE Learning Library for the rest of your life! For just $599, your Lifetime Membership includes unlimited access to every 2-credit self study course and 1-credit webinar we offer ... for as long as you live!* Lifetime Membership also provides a 25% discount on the currently published registration fee for Today's Dietitian events, including our 2020 Spring Symposium in Savannah, May 17–20, 2020. Click here to secure your membership today »

* Terms and Conditions apply. Offer expires December 31, 2019, at 11:59 PM EST.

Upcoming Live Webinars

Orthorexia nervosa: What Dietitians Need to Know About This "Healthy Eating" Disorder
Orthorexia nervosa (ON) was first described in 1997 but has since gained increased recognition as a problem faced by more and more individuals. While it is not yet listed in the Diagnostic and Statistical Manual of Mental Disorders with the other known and observed eating disorders, it is well recognized as causing ill health and requires treatment. Join Janice Dada, MPH, RDN, CDE, on Thursday, December 5, 2019, from 2–3 PM EST, as she explores the emerging research and the role of dietitians in patient support, identification, and treatment of ON. Click here to register »

Culinary Techniques to Meet the Needs of a Client's Diagnosis Without Sacrificing Flavor for Cancer and Renal Disease
On Thursday, December 12, 2019, from 2–3 PM EST, Chefs Abbie Gellman, MS, RD, CDN, and Julie Harrington, RD, will discuss how to talk about dietary changes for clients with cancer and renal disease. Learn how to evaluate clients’ cooking skills and confidence in the kitchen and set realistic, food-focused, behavior-change goals. This 1-CEU complimentary webinar is the final in a four-part webinar series, featuring a new diagnosis discussed in Q1, Q2, Q3, & Q4. Sponsored by Egg Nutrition Center. Click here to register »

Childhood Obesity Through the Eyes of Hispanic Families:
The Impact of Feeding Practices

Join Nilda Benmaor, RDN, CDE, on Wednesday, December 18, 2019, from 2–3 PM EST, as she discusses Hispanic families’ feeding styles, beliefs, and interactions in feeding situations. Learn to understand the Hispanic culinary culture better, including food values and choices. Nilda will help attendees identify barriers to improve counseling skills and provide dietary interventions to help RDs and other nutrition professionals promote healthier behaviors among Latin American families. Sponsored by California Strawberry Commission. Click here to register »

Recorded Webinars

The Keys to Preventing Food Allergies
Join Sherry Coleman Collins, MS, RDN, LD, as she discusses how RDs and others in the nutrition discipline can better understand the strengths and weaknesses of current food allergy diagnostic methods, how food allergies develop, and interventions that may reduce risk. Click here to register »

Email Marketing: What Dietitians Need to Know
In this webinar presented by Alissa Rumsey, MS, RD, CDN, CSCS, learn how to get started with email marketing. Alissa will teach you how to build your list and use it to successfully grow your client base. She will help you create an irresistible lead magnet to quickly build an audience, and help you realize the benefit of having a sales page. Finally, Alissa will highlight case studies to show how dietitians like you successfully used email marketing campaigns to increase their income. Click here to register »

Update: What's New in the World of Carbohydrates
In this 1-CEU complimentary webinar, Joanne Slavin, PhD, RD, professor, will provide an update on the recommendations for carbohydrates set by the Dietary Guidelines for Americans. Joanne will discuss the latest evidence relating to appropriate carbohydrate consumption by addressing professional practice gaps, including making better carbohydrate choices by consuming less added sugars and eating more plant-based foods that are high in fiber. Sponsored by Barilla. Click here to register »


2020 Spring Symposium

Join us May 17–20, 2020 in a great American city for our 7th annual continuing education and networking event for dietitians and nutrition professionals. Earn at least 15 CEUs plus network with fellow attendees, our all-star lineup of presenters, and our amazing sponsor companies. To register, as well as get more details about the event, our presenters and their session topics, our sponsors, special events and more, visit TodaysDietitian.com/SS20. Register now and join us in Savannah!

Register Now For $349
 
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In the January Issue

Pomegranates’ Antioxidant Power

High-Fiber Convenience Foods

2020 Monthly Planner

BMI vs Waist Circumference

Malnutrition Among Seniors
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Cooking Courses Anywhere, Anytime
Rouxbe is an online culinary school with specializations in plant-based cooking. Consumer-focused classes include everything from 12-hour cooking for better health courses to six-month professional chef and plant-based chef certifications. Rouxbe also offers group training as well as a program through which health and wellness professionals can prescribe courses to their clients through the platform and support their clients as they learn cooking skills. Learn more »
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Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, FAND, to answer? Email TDeditor@gvpub.com or send a tweet to @tobyamidor, and we may feature your query!